Place a single layer of corn kernels into the base of a pan. Turn on the heat to medium and pop a tight fitting lid on. Shake the pan occasionally to keep the kernels moving. Once they start to pop, reduce the heat to stop them from burning. Keep shaking the pan often until the popping subsides, then turn off the heat and leave for a minute to cool

Scoop the popped corn out of the pan and into a large bowl, taking care to discard any un-popped kernels

Heat the syrup in a small saucepan and bubble gently for 1 minute, then remove from the heat and beat in the nut butter, vanilla and cinnamon

Pour the syrup and nut butter mixture over the corn and stir well to ensure it’s all coated. Use a big spoon to place heaps of the coated popcorn onto the trays, sticking them together into clusters. Bake in the oven for 4-5 minutes until lightly golden, then remove and leave to cool on the trays

Break the chocolate into pieces and place in a heatproof bowl suspended over a pan of hot (not boiling) water that is 5cm deep. Ensure the base of the bowl doesn’t touch the water. Allow the chocolate to melt for a few minutes

Using a large spoon, drizzle the chocolate over the clusters then leave to set. Once the chocolate has set, the clusters will easily come off The Non-Stick Baking Paper